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For the Collectors

Putting Together A Collection

Ok, so you’ve bought the plate, or the bowl or the fish….or whatever, so now what do you do with it?? How do you display it and with… what else? Putting together collections is the best part of …

Faience & Flowers: Bouquets from the Garden

"One thing I've learned about collectors of Quimper is that many are also avid gardeners and have a shared passion for flowers. They are also a group ready to share their knowledge, be it about ...

Porquier Beau Statue “The Newlyweds”

Dick’s Quimper collection began with a major piece, the Porquier Beau statue “The Newlyweds.” It was love at first sight for him. I had been collecting cups and saucers and an occasional small …

Start Spring With Soleil

"I  have been collecting Quimper for about twelve years, and in love with this Faience since I was a little girl. My first memory was going with my Mamma and looking at beautiful plates at a local …

Tablescapes

Quimper Spring Brunch

Boeuf Bourguignon Family Dinner
Twila’s Valentine’s Day inspired table setting
Susan's Luncheon Ideas

Here are some pics of a delightful party using Quimper and French faience. 

Lunch & More

Favorite French Recipes

CREPE RECIPES
 

Here are the top-secret Crepe recipes that were used during the crepe making class. Judy says it is extremely rare for a crepe maker to share their recipes, so guard them with your life!
 

Dessert Crêpes

500 g. white flour
200-250 g. white sugar
2 egg yolks
1 sachet vanilla sugar
1 pinch salt
1-1½ liter whole milk
1 spoonful buckwheat flour
 

Buckwheat Crêpes

500 g. buckwheat flour
1 whole egg
1 spoonful white flour
½ liter water
1 liter milk

Flour: 500g. = approx. 4 cups
White sugar: 225g. = 1 cup
Liquid: 1 liter = approx. 34 ozs. (1 qt. = 32 ozs)

BRETON CAKE

(serves 6)

 

150 g slightly salted butter (melted)

150 g castor sugar

150 g plain flour

4 eggs (separated)

1 tsp orange flower water

10 g baker's yeast mixed with 10 cl milk

 

Mix the butter, sugar, flour and egg yolks in a bowl.  Add the yeast and the orange flower water.  Cover and leave for approximately one hour.

 

Butter a 20 cm  (8" pan) with 5 cm (2" sides).  Beat the egg whites until stiff and gently fold into the batter.  Pour into the pan and bake in a medium oven for 40 mins.  Do not open the oven when baking.